Ravioli in Mushroom-Cream Sauce

Adapted from Southern Living, this quick and easy dish has a flavorful sauce that I think you'll enjoy.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 18  ounces  chicken and roasted garlic ravioli (I use Buitoni)
• 3  tablespoons butter
• 16  ounces  sliced baby portabella mushrooms (any kind of mushrooms will work)
• 3  green onions, chopped
• 2  garlic cloves, minced
• 1  teaspoon  dried Italian seasoning
• 1 (10 ounce) can  diced mild tomatoes and green chilies, drained
• 2  tablespoons  chopped fresh basil (I used 2 t. dried basil instead)
• 1  cup  whipping cream (about 1/2 pint)
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄2 teaspoon salt
•  pepper

Directions

1. While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
2. Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat.
3. Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper.
4. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
5. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.